Leek, crème fraîche and aged chèvre tart
Australian Gourmet Traveller French recipe for leek, crème fraîche and aged chèvre tart.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Oven
- Stove
- Refrigerator
- Skillet
- Chef's knife
- Parchment paper
- Plastic wrap
- Measuring spoon
- Spoon
Ingredients
- 50 gm butter, coarsely chopped
- 2 leeks, thinly sliced
- 1 garlic clove, finely chopped
- 185 ml dry white wine
- 400 gm crème fraîche
- 3 eggs
- ¼ cup each (loosely packed) flat-leaf parsley, thyme, chervil and tarragon
- 250 gm aged goat’s cheese, such as Le Chevrot
- Pâte brisée
- 300 gm (2 cups) plain flour
- 200 gm cold butter, coarsely chopped
- 60 ml carbonated mineral water
- To serve: salad of beans and greens
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